From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

Although suggestions to shift towards plant-based diets have been proposed, and consumers have indicated their willingness to reduce meat consumption, there is a scarcity of research exploring consumers' attitudes and intentions regarding plant-based products. Therefore, this study analyses con...

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Autores: Che Mustapa, Muhammad Adzran|||0000-0002-1358-627X, Kallas, Zein|||0000-0003-2870-3691, Silande, Charles, Gagnaire, Valérie, Jan, Gwénaël, López Mas, Laura|||0000-0002-4567-5293, Aguiló Aguayo, Ingrid
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/417791
Acceso en línea:https://hdl.handle.net/2117/417791
https://dx.doi.org/10.1016/j.jafr.2024.101188
Access Level:acceso abierto
Palabra clave:Plant-based diets
Alternative protein
Theory of planned behavior
Purchase intention
Sensory analysis
Àrees temàtiques de la UPC::Enginyeria agroalimentària
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spelling From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behaviorChe Mustapa, Muhammad Adzran|||0000-0002-1358-627XKallas, Zein|||0000-0003-2870-3691Silande, CharlesGagnaire, ValérieJan, GwénaëlLópez Mas, Laura|||0000-0002-4567-5293Aguiló Aguayo, IngridPlant-based dietsAlternative proteinTheory of planned behaviorPurchase intentionSensory analysisÀrees temàtiques de la UPC::Enginyeria agroalimentàriaAlthough suggestions to shift towards plant-based diets have been proposed, and consumers have indicated their willingness to reduce meat consumption, there is a scarcity of research exploring consumers' attitudes and intentions regarding plant-based products. Therefore, this study analyses consumers’ hedonic sensory acceptance and its impact on the attitudes and predictors associated with purchasing intentions with regard to various plant-based products. Data were collected from 132 consumers using a validated questionnaire designed on the Qualtrics platform. Statistical package for the social sciences software was used to analyze the descriptive statistics relating to consumers' attitudes towards plant-based products, and partial least squares structural equation modeling was employed to identify the factors influencing their purchasing intentions. The results showed that consumers have tended to adopt moderate attitudes towards plant-based products. They rated their perceived behavioral control, subjective norms, and perceptions of the sensory characteristics of these products as high. However, they also reported only a moderate level of satisfaction after tasting the product. The results of the structural equation modelling analysis demonstrated that four factors significantly influenced consumers' intentions to purchase plant-based products: perceived behavioral control, sensory perceptions, attitude, and informed tasting. This study contributes to existing knowledge and provides empirical support for explaining the factors influencing Spanish consumers' decisions to purchase plant-based products. These findings have promising implications for the future sales of plant-based food products in Spain and other European countries.This research was supported by the LOCALNUTLEG research grant. Grant Agreement number: [2033] [LOCALNUTLEG] [Call 2020 Section 1 Agrofood IA]. The CERCA Program (Generalitat de Catalunya) also supported this research.Peer ReviewedObjectius de Desenvolupament Sostenible::2 - Fam zero::2.4 - Per a 2030, assegurar la sostenibilitat dels sistemes de producció d’aliments i aplicar pràctiques agrícoles resilients que augmentin la productivitat i la producció, contribueixin al manteniment dels ecosistemes, enfor­teixin la capacitat d’adaptació al canvi climàtic, fenòmens meteorològics extrems, sequeres, inundacions i altres desastres, i millorin progressivament la qualitat del sòl i la terraObjectius de Desenvolupament Sostenible::12 - Producció i Consum ResponsablesObjectius de Desenvolupament Sostenible::12 - Producció i Consum Responsables::12.2 - Per a 2030, assolir la gestió sostenible i l’ús eficient dels recursos naturalsObjectius de Desenvolupament Sostenible::2 - Fam zeroObjectius de Desenvolupament Sostenible::13 - Acció per al ClimaElsevier20242024-05-0820242024-11-14journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/417791https://dx.doi.org/10.1016/j.jafr.2024.101188reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/4177912026-05-27T15:37:01Z
dc.title.none.fl_str_mv From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
spellingShingle From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
Che Mustapa, Muhammad Adzran|||0000-0002-1358-627X
Plant-based diets
Alternative protein
Theory of planned behavior
Purchase intention
Sensory analysis
Àrees temàtiques de la UPC::Enginyeria agroalimentària
title_short From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_full From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_fullStr From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_full_unstemmed From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
title_sort From taste to purchase: understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
dc.creator.none.fl_str_mv Che Mustapa, Muhammad Adzran|||0000-0002-1358-627X
Kallas, Zein|||0000-0003-2870-3691
Silande, Charles
Gagnaire, Valérie
Jan, Gwénaël
López Mas, Laura|||0000-0002-4567-5293
Aguiló Aguayo, Ingrid
author Che Mustapa, Muhammad Adzran|||0000-0002-1358-627X
author_facet Che Mustapa, Muhammad Adzran|||0000-0002-1358-627X
Kallas, Zein|||0000-0003-2870-3691
Silande, Charles
Gagnaire, Valérie
Jan, Gwénaël
López Mas, Laura|||0000-0002-4567-5293
Aguiló Aguayo, Ingrid
author_role author
author2 Kallas, Zein|||0000-0003-2870-3691
Silande, Charles
Gagnaire, Valérie
Jan, Gwénaël
López Mas, Laura|||0000-0002-4567-5293
Aguiló Aguayo, Ingrid
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Plant-based diets
Alternative protein
Theory of planned behavior
Purchase intention
Sensory analysis
Àrees temàtiques de la UPC::Enginyeria agroalimentària
topic Plant-based diets
Alternative protein
Theory of planned behavior
Purchase intention
Sensory analysis
Àrees temàtiques de la UPC::Enginyeria agroalimentària
description Although suggestions to shift towards plant-based diets have been proposed, and consumers have indicated their willingness to reduce meat consumption, there is a scarcity of research exploring consumers' attitudes and intentions regarding plant-based products. Therefore, this study analyses consumers’ hedonic sensory acceptance and its impact on the attitudes and predictors associated with purchasing intentions with regard to various plant-based products. Data were collected from 132 consumers using a validated questionnaire designed on the Qualtrics platform. Statistical package for the social sciences software was used to analyze the descriptive statistics relating to consumers' attitudes towards plant-based products, and partial least squares structural equation modeling was employed to identify the factors influencing their purchasing intentions. The results showed that consumers have tended to adopt moderate attitudes towards plant-based products. They rated their perceived behavioral control, subjective norms, and perceptions of the sensory characteristics of these products as high. However, they also reported only a moderate level of satisfaction after tasting the product. The results of the structural equation modelling analysis demonstrated that four factors significantly influenced consumers' intentions to purchase plant-based products: perceived behavioral control, sensory perceptions, attitude, and informed tasting. This study contributes to existing knowledge and provides empirical support for explaining the factors influencing Spanish consumers' decisions to purchase plant-based products. These findings have promising implications for the future sales of plant-based food products in Spain and other European countries.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-05-08
2024
2024-11-14
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/417791
https://dx.doi.org/10.1016/j.jafr.2024.101188
url https://hdl.handle.net/2117/417791
https://dx.doi.org/10.1016/j.jafr.2024.101188
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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